Couscous Bowls with Za’atar Chickpeas and Roasted Cauliflower

I loved this. Steve said it was too much effort, but agreed it was good. I found the recipe here.


For the za'atar chickpeas and roasted cauliflower:
• 1 medium head cauliflower, cut into bite-sized florets
• 1 large red onion, thinly sliced
• 1 (14-ounce) can chickpeas, drained and rinsed
• 2 tablespoons za'atar
• 1 tablespoon ground sumac (I substituted a bit of lemon zest for this as I read sumac is citrisy)
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons salt, plus more to taste
• 1 cup vegetable broth
• 2 tablespoons olive oil
• 4 cups cooked couscous
• 1/3 cup sliced green olives (left these out, I don't like them)
• 1/4 cup chopped dates, dried apricots, or golden raisins


For the tahini-parsley sauce:
• 2 cloves garlic
• 1 cup flat-leaf parsley
• 1/2 cup tahini
• 1/2 cup water
• 1/4 cup fresh lemon juice


For the toasted pine nuts:
• 1 tablespoon unsalted butter
• 1/4 cup pine nuts

Instructions

Marinate and roast the chickpeas and cauliflower:
1. In a large zipper bag, combine the cauliflower, onion, chickpeas, za'atar, sumac, cinnamon, 1 1/2 teaspoons salt, vegetable broth and olive oil. Marinate in the fridge for 3-4 hours or overnight.
2. When ready to cook, preheat the oven to 400°F. Pour the contents of the bag into a large baking pan and roast for 40 minutes, stirring once halfway through.
Make the tahini-parsley sauce:
3. Meanwhile, toss the cooked couscous with the olive slices and dried fruit. Set aside.
4. To the bowl of a food processor fitted with the S-blade, add the garlic, parsley, tahini, water and lemon juice. Process until smooth, then season to taste with salt. Set aside.
Toast the pine nuts:
5. Add the butter in a small pan over medium heat and heat until melted. Add the pine nuts and cook, stirring constantly, until starting to brown, 3-4 minutes. Transfer to a small bowl.
To serve:
6. Divide the couscous among serving bowls and then top with the roasted vegetables, a drizzle of the tahini-parsley sauce, and a spoonful of the pine nuts.

Notes

Prep time includes the hands-off time spent marinating the vegetables.

Read more at http://ohmyveggies.com/couscous-bowls-with-zaatar-chickpeas-and-roasted-cauliflower/#SRFFzhfoqmzX9b7x.99